How to Fillet a Sea Bass: Step-by-Step Guide

Learning to fillet a sea bass is an essential seafood skill for home cooks and professionals alike. With a few simple techniques, you can maximise the meat and minimise waste, producing beautiful fillets that are perfect for cooking or storing. Here, we'll guide you through the process of filleting a sea bass, based on the instructional steps shown in the video "Essential Seafood Skills - Filleting a Sea Bass." Just as filleting a sea bass requires technique, preparing other seafood like lobster has its own tricks. Check out our guide on how to prepare a lobster for more seafood skills.

Watch Ellis Fillet A Seabass In Our Video

1: Prepare the Fish

Begin by ensuring your sea bass is freshly scaled and cleaned. Remove any fins using a knife or kitchen scissors, then locate your starting point, the meat that extends towards the fish’s head. This area is often missed.

2: Make the First Cuts

Using a sharp filleting knife, start from the top of the fish, just behind the head, and cut down towards the belly. Begin to separate the fillet by gently lifting it as you make long cuts, lengthwise along the spine, being careful to keep the knife close to the bones. 

The aim is to maximise the meat on the fillet rather than leaving it on the bone.

Tip: If you plan to make fish stock, keep any bones and scraps.

3: Work Along the Bones

As you fillet, keep your knife blade running right along the bones which will act as a guide. Once you hit the spine, work the knife round the contour or ‘C’ shape of the bone. 

Now, focus on the tail end of the fish. Once past the spine it will be relatively intuitive to cut through to the belly of the fish, and start working back up towards the head.

4: Separate the Ribs

You will come to the ribs of the sea bass is probably the most challenging part. Start by working rib by rib, placing the knife between the rib bones and the flesh, carefully cutting until each bone is separated before moving onto the next.

5: Repeat on the Other Side

Once you’ve completed one side, flip the fish and repeat the process. I find it can be easier to start from the tail end on the reverse side, cutting upwards towards the head, while following the line of the spine. 

Aim to keep your knife flat against the bones to preserve as much meat as possible.

6: Check for Pin Bones

After you’ve removed both fillets, run your fingers gently over the fillets to locate any remaining pin bones. If you find any, use tweezers or a pair of small pliers to pull them out. For larger fish, the pin bones can sometimes be more prominent, making them easier to remove.

7: Trim and Portion the Fillet

With both fillets prepared, trim away the belly, which can be saved for fish stock. You can now portion the fillets into the desired size for your recipe. The bones and any other remnants are perfect for making a rich, flavorful fish stock.

Final Tips

• Sharp Knife: Using a sharp knife is crucial to make clean cuts and avoid tearing the delicate fish flesh.

• Listen for the Bones: As you fillet, listen for a scraping noise, which indicates your knife is against the bone—a good sign that you’re on the right track.

• Practice Makes Perfect: Filleting can be tricky at first, don’t rush, with practice you’ll develop the finesse needed for clean, even fillets.

Once you’ve mastered the art of filleting, why not enjoy the fruits of your labour at home or seek out fresh seafood on your next trip? For those visiting Anglesey, discover our top choice restaurants and our upcoming events to explore unique flavours and local dishes.

FAQ

How do I remove bones from a sea bass fillet?

To remove bones from a sea bass fillet, lay the fillet skin-side down and feel along the center for any pin bones. Using tweezers or needle-nose pliers, gently pull out each bone in the direction of the head to avoid tearing the flesh.

What is the best cooking method for sea bass?

Sea bass is versatile and can be cooked in several ways, including pan-frying, grilling, baking, and steaming. Pan-frying with the skin side down is a popular method for achieving crispy skin and tender flesh.

Can you eat the skin of sea bass?

Yes, the skin of sea bass is edible and can be delicious, especially when pan-fried until crispy. Ensure the scales are removed before cooking if you plan to eat the skin.

Is sea bass healthy?

Absolutely. Sea bass is low in calories and high in protein, making it a healthy choice. It’s also rich in omega-3 fatty acids, which are beneficial for heart health.

Is sea bass very bony?

Sea bass has relatively few bones, making it easier to fillet and enjoy compared to some other fish. The main bones to watch for are the pin bones in the fillet, which can be removed before cooking.

What should I know before filleting a sea bass?

Using a sharp filleting knife and practising good technique are key. Start from the head and work down the body, keeping the knife close to the bones to maximise the amount of meat on the fillet.